Description
Recipe for a giant chocolate chip cookie baked like a cookie pizza, with a soft, chewy center and crunchy edges. Perfect for sharing (10-inch / 25 cm cookie, about 8–10 slices).
Ingredients
- 115 g (½ cup) Unsalted butter, softened
- 70 g (⅓ cup) Granulated sugar
- 100 g (½ cup) Brown sugar
- 1 large egg, at room temperature
- 2 tsp vanilla extract
- 200 g (1⅔ cups) cake flour or all-purpose flour
- 10 g (1½ tbsp) cornstarch (optional, for extra chew)
- 1 tsp baking powder
- ½ tsp baking soda
- 2 pinches sea salt
- 150 g (1 cup) chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream butter, granulated sugar, and brown sugar for 2–3 minutes until smooth.
- Add egg and vanilla and mix until fully incorporated.
- Fold in flour, cornstarch, baking powder, baking soda, and salt until just combined.
- Mix in chocolate chips gently.
- Shape dough into a large circle on the baking sheet (use an 8–9 inch / 20–22 cm ring or cake pan if desired).
- Chill 30 minutes in the fridge or 15 minutes in the freezer.
- Bake 17–20 minutes until golden on the edges and slightly soft in the center.
- Cool on the baking sheet, then transfer carefully to a serving dish.
- Slice into 8–10 pieces and serve, ideally with ice cream.
Notes
Storage: Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.
Tips:
- Use room temperature ingredients for a smooth dough.
- Do not overmix once the flour is added to keep the cookie soft.
- Chill the dough briefly to control spreading.
- Bake until the edges are set but the center is still soft.
- Use a tart ring or cake pan for a perfectly round giant cookie.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: cookies
- Cuisine: American